Description
These Pickle-Brined Deviled Eggs are a tangy twist on a classic appetizer. The brining process infuses the eggs with a delicious pickle flavor, making them a unique and flavorful addition to any gathering.
Ingredients
Scale
For the eggs:
- 6 large eggs
For the brine:
- 1 cup dill pickle juice
For the filling:
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon finely chopped dill pickles
- 1 teaspoon pickle juice (from the brine)
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
For garnish:
- Paprika and chopped fresh dill
Instructions
- Cook the eggs: Place the eggs in a saucepan, cover with cold water, and boil. Simmer for 10 minutes, then cool in an ice bath.
- Brine the eggs: Peel the eggs and place them in a container with pickle juice. Refrigerate for at least 2 hours.
- Prepare the filling: Remove yolks, mix with mayonnaise, mustard, pickles, garlic powder, salt, and pepper.
- Fill the eggs: Spoon or pipe the filling into the egg whites. Garnish and serve chilled.
Notes
- For extra tang, brine the eggs overnight.
- You can use spicy or sweet pickles for different flavors.
- Perfect for picnics, potlucks, or holiday appetizers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 1g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 165mg
